- Home
- Mexican
- How To make Sunomono Or Japanese Noodle and Cucumber Salad
How To make Sunomono Or Japanese Noodle and Cucumber Salad
5 To 6 oz. of dry vermicelli
Noodles 6 T Rice vinegar
4 t Sugar
2 t Soy sauce
1 t Salt
1 To 2 tbsp of sesame seeds
1 Medium-sized cucumber
- extra sesame seeds for the Top - scallion greens, thinly Sliced-optional (I used the Scallions greens) 1) Cook the noodles in boiling water until just tender. Drain and rinse in
cold water. Drain thoroughly, and transfer to a medium-sized bowl. (My advice, store in water if not using right away!) 2) Add vinegar, sugar, soy sauce, salt, and sesame seeds. Mix well. Cover and chill until cold. (Don't chill for too long or the noodles will stick together. I did this but was able to save it by adding more rice vinegar until the noodles separated again. It tasted great.) 3) Peel adn seed the cucumber. Cut into quarters lengthwise, then into thin pieces. If not serving right away, wrap the cucumber pieces in a plastic bag or plastic wrap and refrigerate. 4) To serve, divide the noodles amon 4 or 5 serving bowls. Top with a small handful of cucumber slices, a light sprinkling of sesame seeds, and , if desired, a few very thin slices of scallion greens. Serve cold. This salad is subtle adn very refreshing. There is a variety of textures-chewy cold noodles (bean thread noodles, some call them cellophane noodles 'cause when you boil them they become clear), crunchy sesame seeds, and smooth cucumber slices. Sweet, salt, and vinegar combine harmoniously, each understated but very much present. Everything except the cucumbers and toppings can be combined several days ahead of time. (I beg to differ on this claim because, if you don't keep the boiled noodles in cold water while setting them aside, they will stick together.) The cucumbers can be prepared ahead also, and kept separate until serving. Note: The dressing contains no oil. ( However the sesame seeds do) Prep time: 15 minutes, plus chilling time, Yield: 4 to 5 servings Bon Appetit! Tina Dupart (tdupart@cisco.com) Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV Fatfree Digest [Volume 9 Issue 6] June 27, 1994
How To make Sunomono Or Japanese Noodle and Cucumber Salad's Videos
Sunomono Salad Recipe (Japanese Cucumber Salad) #Sunomono
Sign up for my weekly newsletter and receive a free Vegetarian Recipe eBook!
Sunomono Salad Recipe (Japanese Cucumber Salad)
Recipe -
Looking for a light and refreshing addition to your meals? Try this Japanese Sunomono Salad, also known as a cucumber salad! It's easy, healthy, and takes less than 10 minutes to prepare!
Instagram -
Pinterest -
MUSIC - “DayTrippin’” by Mellow Tonin’
=================================================
Check Out More of My Videos!
- Rice Recipes:
- Daikon Recipes:
- Noodle Recipes:
- Easy Dessert Recipes:
- Easy Vegan Recipes:
#sunomono #cucumbersalad #cucumbersaladjapanese #japanesecucumbersalad #japaneserecipe #japanesefood #CucumberSaladRecipes
Ebi Sunomono Salad with Organic Black Tiger Shrimp
Our Chef uses our Organic Black Tiger Shrimp to make this delicious Ebi sunomono Salad.
Korean cucumber salad - so good!
recipe:
Korean Cucumber Salad is a refreshing and delicious side dish to serve alongside barbecued meat and white rice. It only takes a few minutes to prepare, and you can also just eat it as a snack!
Sometimes people like to salt the cucumbers first to release and discard the excess liquid, but I find that it’s not necessary if you plan on eating them right away! And I feel like this Korean cucumber salad recipe is best eaten right after it’s prepared.
Feel free to play around with the ratio of ingredients. Some people prefer it tangier or spicier. I like to be able to taste the toasted sesame oil, so I prefer to make that the main ingredient.
TYPE OF CUCUMBER: Persian cucumbers are my favorite to use for this because they have thin skin, no seeds, and they’re nice and crunchy! They also don’t release as much liquid as other kinds. If you can’t find Persian cucumbers, you can use English cucumbers and core out the seeds.
Important note about salt: The dish will get saltier the longer the cumbers sit, so if you plan on letting them sit overnight, reduce the amount of soy sauce/salt. I like to eat them immediately after making them.
Japanese Sunomono Salad
*Printable Recipe*
Rice Vinegar
Stevia Packets
An easy cucumber salad with an Asian flare. Here's the ingredient amounts used in this Japanese sunomono:
Ingredients
2 large cucumbers peeled
1 teaspoon salt
1/3 cup rice vinegar
2 stevia packets
3/4 teaspoon ginger or 1 1/2 tsp fresh grated
1/4 teaspoon soy sauce
sesame seeds optional
*SEE MORE RECIPES*
LowCarbYum.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How to Make Japanese Cucumber Salad
Vegetable noodles aren't just for hot pasta dishes! Make wide, flat cucumber ribbons for this refreshing Japanese salad recipe without buying a spiralizer!
Subscribe to Eating Well:
For full recipe:
Official Website:
Facebook:
Twitter:
Pinterest:
Master the Art of Sunomono: A Refreshing Japanese Cucumber Salad! きゅうりとわかめの酢の物
Light, healthy, and incredibly refreshing, this Japanese Cucumber Salad (Sunomono) cucumber salad with wakame seaweed makes a versatile side dish to serve with any Japanese meal.
???? PRINT RECIPE:
???? PRODUCT LINKS (some affiliate) ????
Japanese knife: Kikuichi (
Flat whisk:
JOC Amazon storefront:
????????♀️STAY CONNECTED
???? Sign-up for our newsletters:
???? Instagram:
???? TikTok:
???? Facebook:
???? Pinterest:
⏱️ CHAPTERS
0:00 Intro
0:20 Make the Sunomono dressing.
0:42 Rehydrate wakame seaweed.
1:02 Cut the cucumber.
1:21 Salt the cucumber to draw out the moisture.
1:41 Combined the cucumber, dressing, and sesame seeds.
1:53 Serve.
1:59 Optional add-on ingredients.
2:13 Outro
????️ Voiceover: My daughter ????????
???? Filming and Editing: Jason (
Thank you for watching! ???? Nami
#salad #saladrecipe #japanesefood
Let's cook EASY + AUTHENTIC Japanese recipes at home!
Konnichiwa! I'm Nami, the creator of the Just One Cookbook website and cooking blog. I am glad that you are here with me. Here and on JustOneCookbook.com, you can find over 1,200 recipes, cooking tips, step-by-step instructions, ingredients, and shopping guides focused on Japanese cuisine.
I'm a native Japanese, born and raised in Yokohama, Japan, and now live in San Francisco, California, with my husband Mr. JOC, two high school kids, and a dog named Miso. I also wrote three Japanese cookbooks, where I share popular recipes like Oyakodon, Tamagoyaki, Chawanmushi, Sushi, Okonomiyaki, Mochi Ice Cream, Gyoza, Ramen, and more!